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Pear Breakfast Cake

Ingredients: 1 large Ripe but firm pear, about 9 ounces 2 large Eggs 3/4 Cup(s) Apricot Halves (16 oz) 1/2 Teaspoon(s) Vanilla 2/3 Cup(s) Brown rice flour 1/3 Cup(s) Cornstarch 1/2 Teaspoon(s) Whole egg 1 Tablespoon(s) Crisp Rice Cereal, crushed Directions: Preheat oven to 350F. Grease a 10 x 8 x 2-inch ceramic baking dish with butter. Peel, core and dice the pear. Spread in baking dish and top with a light grinding of black pepper, if desired. Beat eggs and sugar until pale in color and very thick. Add vanilla. Combine rice flour, cornstarch and baking powder. Sift over egg mixture and fold in. Drizzle oil around edge of bowl and fold in. Spread batter over diced pear. Bake for 35 minutes. A pale gold, crackly "sugar bloom" like a very thin layer of pastry will form on top of the cake. Dust with powdered sugar before serving from the dish, warm or cold. Serves 8. PER SERVING: 790 calories, 3 g protein, 39 g carbohydrate, 3 g fat (1 g saturated), 53 mg cholesterol, 38 mg sodium, 1 g fiber. From an article in the San Francisco Chronicle by Jacquline Mallorca, 5/5/93. Posted by Stephen Ceideberg; May 6 1993.
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